Peel the potatoes, cut into pieces. Bring a pan of salted water to the boil and add the potatoes. Simmer gently for 15 to 20 minutes.
Finely chop the shallot, scallion and garlic. Chop the dill and leave a few sprigs to garnish.
Cut the salmon and smoked salmon into smaller pieces and place them in the milk for 1 to 2 minutes, then remove from the milk and drain.
In the meantime, drain the potatoes and mash finely with the salmon. Leave to cool for 5 minutes and then mix in garlic, scallions, half of the dill, and pepper. Knead until smooth. Shape into 16 to 20 quenelles with 2 spoons or with your hands. Place in the fridge to cool.
Make the lime dressing. Put the Greek yogurt in a bowl. Add 1 tablespoon of honey and 1 to 2 tablespoons of lime juice. Season to taste with lime zest and pepper.
Heat a pan with oil and fry the fish quenelles over a low heat for 4 to 5 minutes on each side until golden brown.
Serve the fish quenelles with lime dressing and garnish with dill